Salsiccia sotto sugna

Photo & text Regione Campania

Salsiccia sotto sugna

Sausage in suet

In the whole of Campania, especially in the internal and rural areas, the production with traditional methods of sausages and soppressata, even the fumigated ones, is very common. To preserve the meats longer and avoid the oxidation of the meats, the traditional method of preservation in suet in ceramic or glass vases is used. Differently from preservation in oil, that changes the flavour of the meat, the result if greater tenderness and the colour and taste remain unaltered. Sausage in suet of the “Cupertino” pig is particularly appreciated.